Dairy Free Mango Colada Sherbet

Sherbet is somewhere between an ice cream and a sorbet - light, smooth and with soy milk its dairy free too

Makes 1 litre

580g can pineapple chunks (or 340g fresh pineapple, 240g pineapple juice)
100g caster sugar
2 tbsp. lemon juice
3 tbsp. coconut rum
3 tbsp. My Secret Kitchen Mango Mojito Dessert Sauce
100ml soy or rice milk

Strain the pineapple reserving the juice. Put the juice in a pan, add the sugar and heat gently until the sugar has dissolved then reduce to approximately 150ml of syrup. Put to one side to cool. Finely chop or puree the pineapple chunks and add the lemon juice, coconut rum and Mango Mojito Dessert Sauce. When completely cold, add the syrup to the fruit mixture before whisking in the soy milk. Churn in an ice cream maker until smooth and frozen or transfer to a container to place in the freezer and whisk every hour until frozen.